Smoky Black-Eyed Pea and Chorizo One-Pot Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fusion stew blending Southern black-eyed peas with smoky Spanish chorizo and vibrant spices, cooked together in one pot for a comforting meal. This latin american-inspired beef ready in about 555 minutes pairs dried black-eyed peas, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 480 min Cook: 75 min Serves 6 Latin American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 1/2 cups dried black-eyed peas and soak them in water overnight or for at least 8 hours. Drain before cooking.
  2. Step 2: In a large heavy-bottom pot, heat 2 tbsp olive oil over medium-high heat. Add 6 oz sliced Spanish chorizo and sauté for 4 minutes until browned and fragrant, releasing its oils.
  3. Step 3: Add 1 large chopped onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot. Cook for 6 minutes, stirring frequently until softened.
  4. Step 4: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, 1 tsp ground cumin, and 1/4 tsp crushed red pepper flakes. Cook for 1 minute until aromatic.
  5. Step 5: Add the drained black-eyed peas along with 1 cup canned diced tomatoes and 2 cups chicken broth. Pour in 5 cups water and stir to combine.
  6. Step 6: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 1 hour until the peas are tender and the stew thickens.
  7. Step 7: Season with salt and black pepper to taste. Stir in 2 tbsp chopped fresh parsley just before serving to add freshness.
  8. Step 8: Serve the smoky black-eyed pea and chorizo stew hot with crusty bread or rice.

Frequently asked questions

How long does Smoky Black-Eyed Pea and Chorizo One-Pot Stew take to make?

Total time is about 555 minutes (480 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoky Black-Eyed Pea and Chorizo One-Pot Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black-eyed peas from drying out.

Can I substitute ingredients in Smoky Black-Eyed Pea and Chorizo One-Pot Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Black-Eyed Pea and Chorizo One-Pot Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoky Black-Eyed Pea and Chorizo One-Pot Stew?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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